5 from 1 vote

Vegan Miso Ramen Soup

Author Debi


  • ½ sheet dried sushi nori roasted seaweed, chopped
  • 2 cups vegetable broth or water
  • 1 sheet dried ramen noodles uncooked
  • ½ cup cubed tofu
  • ¼ cup white miso paste
  • 1 tablespoon chopped green onion


  1. Place the chopped seaweed in a small bowl and cover with ½ cup tap water. Set aside.
  2. Pour the broth or water into a pot and bring to a boil. Add the ramen noodles, and cook for 3 minutes, breaking noodles apart as the cook.
  3. Turn the heat to medium-low and add the soaked seaweed, the soaking liquid, and the tofu. Simmer for 2 minutes.
  4. In the meantime, place the miso paste into a bowl, and carefully add ½ cup of the hot broth. Whisk the miso paste into the broth so that there are no clumps left, and it’s a smooth mixture.
  5. Carefully pour the ramen, tofu, and remaining broth into the bowl with the miso mixture. Top with chopped green onion, & enjoy!

Recipe Notes

Makes 1 serving, double or triple as needed